Chicken Stock

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Ingredients

  • 750g Chicken bones/frames
  • 75g Onions
  • 75g Carrot
  • 75g Celery
  • 5 Peppercorns
  • 1 Bay leaf
  • 5 Parsley stalks

Instructions

Dice carrot, onion and celery into a mirepoix (5-7mm cubes). 

Place in bowl, cover with wrap and put in fridge.

Using knife heel, chop chicken frames into 3 pieces.

Place in large saucepan, cover chicken with water.

Bring to boil.

Using a lidded ladle, skim off the scum/impurities, discard into bowl.

Turn down to a simmer.

Add mirepoix.

Add "bouquet garni' - peppercorns, bay leaf and parsley stalks.

Simmer for 3 hours.

During this time continue to skim off scum and discard.

Make sure chicken is ALWAYS covered by water. Add more if needed.

After 3 hours strain stock, cool and store in fridge.


Notes

The goal is to get the clearest, least cloudy stock possible by skimming off the scum thoroughly.

SIMMER DON'T BOIL - boiling redistributes the impurities through the stock continuously, making it cloudy.





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